Strawberry Shortcake Trifle
Strawberry shortcake trifle is perfect for the spring or any time you can get your hands on some delicious strawberries. Loaded with berries and whipped cream this is the ultimate summer dessert for any barbecue or brunch. A trifle is nice because it is easy to layer, feeds a crowd and has a beautiful presentation! This is quite a show stopper when you bring it out for dessert. You may also love Cookies and Cream Brownie Trifle and Berry Trifle Lasagna. I hope you enjoy this trifle as much as we did!
You may need:
a trifle bowl
Strawberry Shortcake Trifle
Ingredients
Stabilized Whipped Cream
- 4 tablespoons cold water
- 2 ½ teaspoons unflavored gelatin
- 3 cups chilled heavy cream
- 1 ½ cups powdered sugar
Best Poundcake
- 1 8 ounce package cream cheese
- 1 ½ cups butter
- 3 cups white sugar
- 6 eggs
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
Assembly
- fresh strawberries lots!
Instructions
Whipped Cream
- Add the cold water to a small bowl, then sprinkle the gelatin over it. Allow to sit for about 10 minutes, until it has set.
- In a small skillet, add about 1/2 inch of water, and heat over medium-high heat. Place the small bowl with the gelatin directly inside the skillet. Stir the gelatin until it is melted, about 2 minutes. Remove the bowl from the skillet.
- In the mixer, use whisk attachment and beat the heavy cream & powdered sugar. Beat on high to soft peaks. Add in the melted gelatin mixture and continue to beat until stiff peaks have formed.
Poundcake
- Preheat oven to 325 degrees F grease and flour a 10 inch tube pan. (I spray mine with coconut oil spray!)
- In a large bowl, cream butter and cream cheese until smooth.
- Add sugar gradually and beat until fluffy.
- Add eggs two at a time, beating well with each addition.
- Add the flour all at once and mix in. Add vanilla.
- Pour into a 10 inch tube pan. Bake at 325 degrees F for 1 hour and 20 minutes (I baked mine 1 hour 20 mins and then loosely covered with foil for an additional 20 to be sure it was cooked through-this timing was perfect for me-any less and it would have been undercooked. Judge yours as it bakes as oven can vary.)
- Cool completely.
Assembly
- Cut the cooled cake into bite size pieces.
- In your trifle dish, layer cake cubes, berries and whipped cream!
Kitty says
It was good but for the pound cake it needs to be less white sugar cause it was too sweet for me
LOUISE DUNN WISDOM says
I LOVE THESE RECIPES SITES..MAKE MY MOUTH WATER JUST READING THEM..THANK YOU..LOUISE DUNN WISDOM
danielle says
THANKS SO MUCH!
CATHY LEWIS says
THIS LOOKS SO YUMMY WILL BE A GOOD TREAT FOR THE 4TH OF JULY
Donna Soergel says
Thank you so much for this awesome recipe!!!